|Term (French)|Description|Temperature range|Temperature range|USDA recommended|
|---|---|---|---|---|
|Extra-rare or Blue (bleu)|very red and cold|46–49 °C|115–120 °F||
|Rare (saignant)|cold red center; soft|52–55 °C|125–130 °F||
|Medium rare (à point)|warm red center; firmer|55–60 °C|130–140 °F|145 °F|
|Medium (demi-anglais)|pink and firm|60–65 °C|140–150 °F|160 °F|
|Medium well (cuit)|small amount of pink in the center|65–69 °C|150–155 °F||
|Well done (bien cuit)|gray-brown throughout; firm|71–100 °C|160–212 °F|170 °F|
|Over cooked (trop cuit, carbonisé")'|blacken throughout; hard|> 100 °C|> 212 °F|300 °F|

Question: what are the total number of terms in the table?
Answer: 7